I have no clue why the person who invented this cake called it a “Little Black Dress Chocolate Cake”. The only little black thing you would fit into after eating this would be your socks. Containing almost a kilogram of chocolate, this has to be the richest chocolate cake I have ever eaten.
Featured in the March Food & Home, the cake is described as reliable-simple yet sexy. Baking is not my forte but even I have to admit it was easy, and topped with an unrivaled chocolate ganache, this cake is the most exquisite cake of all grown up chocolate cakes.
If I could offer any advice it would be to make the ganache first, as it takes time to harden in the fridge. Unfortunately there are two batches of mixing-so you need to give your bowl and whisk a clean in-between but that takes seconds.
A small bowl of the incredible ganache remained, but my friend shoved it into Tupperware before I could say “Gavsicon”. Apparently served with ice-cream it’s the best thing since chocolate sauce.
The cake just gets better the day after. It is staggeringly moist and fudgy and if you could refrain from eating a slice after slice, I am sure it would keep for a few days.
Little black dress chocolate cake
500g dark chocolate ( I used 70% buttons from Baking Bitz)
125g butter ( it calls for unsalted but I used salted)
6 extra-large free range eggs, separated
90g castor sugar
150ml thickened cream ( I used Woolies long life whipping cream)
2 tablespoons brandy or rum
1 teaspoon vanilla extract
½ teaspoon cream of tartar
450g dark chocolate
600ml whipping cream ( I used regular cream)
¼ cup of glucose ( I used corn syrup)
First of all make the ganache
Melt the chocolate and butter in a bowl over simmering water
Heat the cream and glucose in a pan, to just below boiling point
Combine with chocolate until smooth and place in the fridge, stirring every now and then, until thick.
For the cake
Preheat the oven to 180 ˚C
Grease a 24cm cake tin with butter and line the bottom with baking paper
Melt the chocolate and butter in a bowl over simmering water and set aside to cool slightly
Whip the egg yolks with the sugar until pale and creamy. Stir in the cream, vanilla and rum cooled chocolate mixture
Whip the egg whites with the cream of tartar until soft peaks form and gently fold (in 3 batches) into the chocolate mixture.
Spread into the cake tin and bake for 25 minutes or until a skewer inserted into the centre comes out with a few moist crumbs.
Cool completely before icing with the ganache.